Chicken Tenders Airfried
Served with oven potato wedges and steamed broccoli.
Ingredients for 2
- Raw chicken strips
- Flour
- Egg wash
- Bread crumbs
- Olive oil
- Seasoning: salt and pepper with cayenne or paprika (optional)
Side: Oven potato wedges
- 1 lb russet potatoes
- 1 tbsp olive oil
- ½ tsp paprika
Side: Steamed broccoli
- 8 oz frozen broccoli florets
- 1 tsp butter
- ¼ lemon
Instructions
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In a plate, mix a little over a table spoon of spices into your flour.
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Dip the chicken into the flour one strip at a time coating the entire surface.
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About 40 minutes before serving, start the wedges: heat the oven to 425°F. Cut the potatoes into wedges, toss with the olive oil, paprika and salt, and roast for 30 minutes, turning once, until crisp. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
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Dip the floured chicken into the eggwash.
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Press the chicken into the breadcrumbs trying to pick up as much as possible.
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Repeat until all strips have been floured egged and breaded.
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Coat both sides of the tenders with a light amount of olive oil.
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Place the tenders into your airfryer, do not layer them on top of each other.
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Set your airfryer to chicken mode and cook for 20 minutes at 360 degrees fahrenheit.
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Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.
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Serve with honey mustard for maximum effect.